Submitted by Jessie Grearson
These look elegant and complex but are very simple – if you use parchment paper and are patient enough to let them cool. The drizzled white chocolate shows off the finely chopped green pistachios and red cherries, and the honey-butter taste of the cookies is like caramel.
Recipe makes about 30-40 very thin cookies, depending on size of Florentines and how much your kids taste the batter.
4 tablespoons butter
4 tablespoons lightly packed brown sugar
3 tablespoons good quality honey; I use my friend Joel’s when possible!
4 tablespoons flour
¼ teaspoon vanilla extract
For decorative topping:
2 tablespoonsdried cherries, chopped in a mini food prep,
2 tablespoons shelled salted pistachios, chopped in a mini food prep,
½ cup good quality white chocolate
Preheat oven to 375.
In a small saucepan over medium heat, stir together butter, sugar, and honey until butter is completely melted. Stir in flour until well mixed. Remove from heat and add vanilla. Dough will be very wet.
Drop evenly sized and spaced half-teaspoonfuls (don’t be generous or you’ll get a mono-cookie!) of mixture onto flat cookie sheets lined with parchment paper, leaving 2-3 inches between.
Bake about 5-6 minutes on a center rack in oven, until bubbly and a light but even caramel brown. When cool, gently slide cookies from their spots before removing to a rack.
Melt white chocolate (you may add a tiny bit of shortening for easier decorating) over simmering water or in microwave. Drizzle or pipe melted chocolate onto cookies.
Quickly add pinches of green chopped pistachios and finely chopped red cherry on top of drizzled chocolate and let set.
Recipe is easily doubled but we like to make small batches multiple times
Variation: these cookies are also delicious plain, or drizzled with dark chocolate.